Keen 4 Greens produces vegan meat products such as nuggets and burgers and is developing whole-cut analogues made from fermented mycelium. The company plans to replace wheat- and pea-based formulations with allergen-free mycelium-centric recipes, including a five-ingredient chicken analogue (mycelium, pea protein, oil, salt and water) with no additives. It says mycelium contains all eight essential amino acids and offers faster growth times versus crops, allowing in-house protein sourcing and cost control. Current products (wheat-protein based) are distributed through the hospitality sector with customers including Otto’s Burger, Ruff’s Burger and Vincent Vegan. The startup notes EU approval for mycelium as a foodstuff has yet to be granted but does not consider their mycelium a novel food. Incoming funds will be used to scale production, build a new facility with an on-site laboratory, and develop new lines such as chicken strips, breaded chicken strips, beef and bacon.

Total raised

$2M

Funding rounds

1

Latest round

Seed

Latest activity

Feb 2022